Dried fennel seeds have a shelf life of three to six months. If you use the seeds after this time period, you may notice that the flavor has started to fade.
Fennel seeds do come from the fennel plant. The bulbs, foliage, and seeds of the fennel plant can be eaten.
Anise seeds are a good substitute for fennel seeds in some recipes.
The English word for "saunf" is fennel seeds.
Fennel
It is difficult to provide an exact ratio as it varies depending on the size and weight of the fennel stalk. However, on average, you can expect to get around 1-2 tablespoons of fennel seeds from one fennel stalk.
Saunf is called fennel seeds in English.
Saunf
Sometime in April.
The Telugu translation for fennel seeds is "సొప్పు" (soppu).
Somewhere between 1/8 to 1/4 of a teaspoon, depending on how strong the fennel seeds are.
Fennel seeds in Hindi are called "saunf" (सौंफ). They are commonly used in Indian cooking for flavoring and for their digestive properties.
Caraway seeds and fennel are both aromatic seeds used in cooking, but they have distinct differences. Caraway seeds have a sharp, slightly bitter flavor with a hint of citrus, while fennel seeds have a sweeter, more licorice-like taste. In terms of aroma, caraway seeds have a strong, earthy scent, while fennel seeds have a milder, sweet aroma. Culinary uses vary as well, with caraway seeds commonly used in rye bread, sauerkraut, and certain meat dishes, while fennel seeds are often used in Italian and Indian cuisines, as well as in teas and desserts.